On a 15 inch oval meat platter:
 
 Spread 1 1/2 cans of refried beans
 On top of that, spread 1 1/2 - 2 small containers (from the supermarket) of 
 guacamole dip (o.k., that’s the easy way; you can also make the guac from 
 scratch)
 On top of that spread:  1 1/2 C. sour cream mixed with 1/3 C. mayonnaise and 
 1/2 package of dry taco seasoning 
 On top of that spread about 3 C. of chopped, seeded fresh tomatoes.  Press the 
 tomatoes down LIGHTLY.
 On top of that spread about 1 C. of finely chopped 
 scallions.  Press the onions down LIGHTLY.
 On top of that sprinkle one small can of chopped ripe olives
 In the center of this top layer, put a dab of the sour cream mix and a 
 cilantro leaf as garnish.  
 
 Cover with plastic wrap and refrigerate for 3-4 hours until thoroughly 
 chilled.  Serve with tortilla chips.  Do not let sit out for more than 2 hours.

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